Introduction

These Spicy Salmon Bowls with Coconut Rice combine tender, flavorful salmon with fragrant coconut-infused rice and crisp cucumber slices. Perfect for a quick, healthy meal, this dish balances spice, sweetness, and freshness in every bite.

The dish is served in a white bowl with four distinct layers arranged side by side. On the left side, there is a fluffy white rice layer speckled with green chives and seasoning. Next to the rice, there is a layer of thinly sliced cucumber rounds with a fresh green color, sprinkled with seasoning. Adjacent to the cucumbers, there is a section of grilled chunks of chicken covered with a light pink creamy sauce and green herbs sprinkled on top. On the far right, there are slices of bright green avocado, fanned out and topped with seasoning and chives. The bowl is placed on a white marbled surface with a beige napkin and wooden chopsticks partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cup jasmine rice, rinsed and drained
1 cup full fat coconut milk (canned)
1/2 cup water, plus 2 tablespoons
1/2 teaspoon kosher salt
1 teaspoon coconut sugar
1/4 cup rice vinegar
1 teaspoon white sugar
2 small cucumbers, thinly sliced
1 lb salmon (skin removed, cubed)
3 tablespoons avocado oil
1 tablespoon low sodium tamari (or soy sauce)
1 teaspoon brown sugar (or coconut sugar)
1 teaspoon garlic powder
3/4 teaspoon ginger powder
1 tablespoon white sesame seeds

Instructions

Step 1: In a medium saucepan, combine the jasmine rice, coconut milk, 1/2 cup water, kosher salt, and coconut sugar. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
Step 2: Meanwhile, mix the rice vinegar and white sugar in a small bowl until sugar dissolves. Toss the thinly sliced cucumbers in this mixture and set aside to marinate.
Step 3: In a separate bowl, combine the tamari, brown sugar, garlic powder, and ginger powder. Add the cubed salmon and toss to coat evenly. Let marinate for 10 minutes.
Step 4: Heat the avocado oil in a large skillet over medium-high heat. Add the salmon cubes and cook for about 3-4 minutes on each side, until cooked through and slightly caramelized.
Step 5: Once the rice is cooked, fluff it with a fork, adding 2 tablespoons of water if needed for extra moisture.
Step 6: To assemble the bowls, start with a bed of coconut rice, add the cooked salmon, and top with marinated cucumbers. Sprinkle white sesame seeds over the top before serving.

Tips & Variations

For more heat, add a pinch of red pepper flakes to the salmon marinade or serve with a drizzle of sriracha.
Swap cucumbers for thinly sliced radishes or bell peppers for a different crunch.
Use brown rice instead of jasmine for a nuttier flavor and added fiber, adjusting cooking time accordingly.
Try garnishing with fresh herbs like cilantro or green onions for extra brightness.

Storage

Store leftover salmon bowls in airtight containers in the refrigerator for up to 2 days. Keep the cucumbers separate to avoid sogginess, and reheat the rice and salmon gently in the microwave or a skillet to maintain texture. Add cucumbers fresh when serving.

How to Serve

A white bowl contains four main layers: white steamed rice on the left side with sprinkled green chives and seasoning, thinly sliced cucumber rounds seasoned with herbs on the upper right side, sliced avocado fanned out on the far right, and grilled chicken pieces drizzled with a light orange creamy sauce in the lower middle. The bowl edges have a slight rustic texture, and the dish is placed on a white marbled surface with a beige cloth partially visible in the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Thaw it completely in the refrigerator before marinating and cooking to ensure even cooking and the best texture.

Is there a non-dairy alternative to coconut milk for the rice?

You can substitute coconut milk with almond or cashew milk, but the rice will lose some coconut flavor and richness. For best results, use full fat canned coconut milk as specified.

Spicy Salmon Bowls with Coconut Rice Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

A vibrant and flavorful Spicy Salmon Bowl featuring tender cubed salmon glazed with a spicy, sweet marinade, served over creamy coconut jasmine rice and crisp cucumber slices. This balanced dish combines the richness of coconut milk-infused rice with a tangy rice vinegar dressing and a mix of warm spices to create a nutritious and satisfying meal perfect for lunch or dinner.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion

Ingredients

Scale

Coconut Rice

1 1/3 cup jasmine rice, rinsed & drained
1 cup full fat coconut milk (canned)
1/2 cup water
2 tablespoons water
1/2 teaspoon kosher salt
1 teaspoon coconut sugar

Salmon Marinade & Cooking

1 pound salmon (skin removed, cubed)
3 tablespoons avocado oil
1 tablespoon low sodium tamari (or soy sauce)
1 teaspoon brown sugar (or coconut sugar)
1 teaspoon garlic powder
3/4 teaspoon ginger powder

Additional Ingredients

1/4 cup rice vinegar
1 teaspoon white sugar
2 small cucumbers, thinly sliced
1 tablespoon white sesame seeds

Instructions

Prepare the Coconut Rice: Rinse the jasmine rice thoroughly until the water runs clear, then drain. In a medium saucepan, combine the rinsed rice, 1 cup of full-fat coconut milk, 1/2 cup water, 2 tablespoons water, kosher salt, and coconut sugar. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently until the rice is tender and liquid is absorbed, about 15-20 minutes. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
Make the Cucumber Dressing: While the rice cooks, combine the rice vinegar and white sugar in a small bowl. Stir until the sugar dissolves. Toss the thinly sliced cucumbers in this dressing and set aside to marinate lightly, which adds a crisp, tangy contrast to the dish.
Marinate the Salmon: In a mixing bowl, whisk together avocado oil, low sodium tamari, brown sugar, garlic powder, and ginger powder to create a flavorful glaze. Add the cubed salmon to the marinade, stirring gently to coat all pieces evenly. Let it sit for 10-15 minutes to absorb the flavors.
Cook the Salmon: Heat a non-stick skillet over medium-high heat. Add the marinated salmon pieces in a single layer. Cook for about 2-3 minutes on each side, or until the salmon is cooked through and slightly caramelized on the edges. Remove from heat.
Assemble the Bowls: Divide the coconut rice evenly between serving bowls. Top with the cooked spicy salmon and the marinated cucumber slices. Sprinkle white sesame seeds over the top for added texture and nutty flavor. Serve immediately to enjoy the mixture of warm, creamy rice and spicy salmon with refreshing cucumbers.

Notes

Use fresh, skinless salmon for the best texture and flavor.
Adjust the amount of brown sugar or coconut sugar in the marinade to control the sweetness and balance the spice level.
For a hotter variation, add chili flakes or a dash of sriracha to the salmon marinade.
Make sure to fluff the rice gently to avoid mushing the grains.
This dish can be served with a side of steamed vegetables or a light salad for a complete meal.

Keywords: Spicy Salmon Bowl, Coconut Rice, Jasmine Rice, Easy Dinner, Asian Inspired, Gluten Free Option, Healthy Salmon Recipe